Togo Bruschetta Recipe

Time30m

Serves4

served on Cuban bread with ricotta cheese spread, arugula, and balsamic glaze

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Ingredients

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1
Prepare the Bread
Preheat your oven to 400°F (200°C). Slice the Cuban bread into 1-inch thick slices. Arrange the slices on a baking sheet.
2
Add Olive Oil and Seasoning
Drizzle olive oil over the bread slices. Sprinkle salt, black pepper, and minced garlic evenly over the slices.
3
Toast the Bread
Place the baking sheet in the preheated oven and toast the bread for about 8-10 minutes or until golden and crispy. Keep an eye on them to prevent burning.
4
Prepare the Ricotta Spread
In a medium bowl, combine the ricotta cheese with a pinch of salt and pepper. Mix well until smooth and creamy.
5
Assemble the Bruschetta
Once the bread is toasted, spread a generous layer of the ricotta mixture on each slice. Top with a handful of fresh arugula.
6
Drizzle with Balsamic Glaze
Finally, drizzle balsamic glaze over the assembled bruschetta for added flavor and presentation.
7
Serve
Arrange the bruschetta on a platter and serve immediately while the bread is still warm.